Strawberries and Cream Heart Cake

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Strawberries and Cream Heart Cake
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Health Score:
4,9 / 10
45 min.
ready in 3 h. 20 min.
Ready in


For the sponge cake
6 eggs
125 grams sugar
1 pinch salt
100 grams Pastry flour
40 grams cornstarch
For the cream
6 sheets red gelatin
500 grams fresh, ripe Strawberries
2 tablespoons lemon juice
400 grams softened cream cheese
150 grams sugar
250 milliliters Whipped cream (at least 30% fat content)
For decorating
80 grams Chocolate sprinkles
How healthy are the main ingredients?
Strawberrycream cheeseWhipped creamsugarsugaregg

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper. 


Separate the eggs. Beat the yolks and half of the sugar until light and frothy. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff and glossy. Sift the flour and cornstarch into the yolk mixture and mix until smooth. Gently fold the egg whites into the yolk mixture and pour into the prepared pan. Bake for 35  minutes, until a toothpick inserted comes out clean. 


Remove the cake from the oven, allow to cool slightly, carefully release from the springform pan and cool completely on a wire rack. 


Soften the gelatin in cold water.


Rinse the strawberries and cut half into thin slices. Purée the other half with the lemon juice. Strain the purée through a fine mesh sieve and mix with the cream cheese and sugar until smooth. Whip the heavy cream until stiff. Squeeze the excess water from the gelatin and heat with 2 tablespoons of the cream cheese mixture in a saucepan until dissolved. Stir back into the cream cheese mixture and fold in the whipped cream. 


Slice the cake in half horizontally and cut a heart shape, about 12 cm (approximately 5 inches) in diameter, out of each slice. Place one heart onto a serving plate and spread about 1/3 of the cream over it. Top with the remaining heart and spread another 1/3 of the cream over the surface. Transfer the remaining cream to a piping bag affixed with a star tip and decoratively pipe onto the top of the cake. Place the sliced strawberries around the outside of the cake and decorate with chocolate sprinkles. Refrigerate for at least 2 hours before serving.